This big pan should serve up to five people, maybe six if stretched with a side salad and some bread on the side.Īnd all without out the preservatives, MSG, artificial colors, and other additives typically found in the premixed boxed stuff. Stir in the cooked macaroni and voila! Dinner is served. Once the flour is well incorporated and the sauce is well mixed, add the can of diced tomatoes. Add the flour, tomato sauce, and milk, and stir well. Step 5 – Build the SauceĪdd the spices and then add the cream cheese and cheddar. If it is too lean, you’ll actually have to add extra oil to the pan to fight sticking.Īdd the onions and fry over medium heat until they are translucent. I typically like to use a lean cut of burger meat, but not extra lean. I prefer to use stainless rather than nonstick when browning meat as the Maillard Reactionworks much better – meaning it gets browner easier and has a better flavor. Step 4 – Brown the Meat I’m using the beautifully made All-Clad Weeknight Pan that we featured in this article.Īdd your hamburger to a large frying pan. You can also use your electric pressure cooker to prepare the pasta. In a large skillet, cook beef and onion over medium heat until meat is no longer pink drain. Once it’s done, drain well in a colander. It’s made in the USA by Made-In, a small company headquartered in Austin, Texas with manufacturing facilities and partners within other parts of the USA.īoil the pasta in a medium-sized stockpot according to the instructions on the package. Step 3 – Boil the Pasta This stockpot is an interesting new brand that we’re in the process of testing. Lay out all of your ingredients so that you can easily get to them. A Guyoto is a type of Japanese kitchen knife.ĭice up your onions. Tag on Instagram and hashtag it #EatFoodal Cooking by the Numbers… Step 1 – Prep the Onions and Measure Ingredients I love this chef’s knife. Let them believe you are a cooking genius. Tell no one that you were just throwing in the ingredients based on what was in the icebox and pantry. Name it something that sounds delicious, like, I dunno, an Easy Cheesy Hamburger Skillet.
Brown some hamburger in a skillet, throw in some onions, pasta, cheddar cheese, cream cheese, and a can of diced tomatoes, and voila! You are the next Gordon Ramsey. But you’ve got that pound of hamburger meat sitting in the fridge that needs to be used up (from when you where on the “I’m going to make everything from scratch” kick over the weekend).īut what to do? What to make? Grilling off gourmet hamburgers will take up way to much time. You start reaching for your phone to order in a pizza. When’s dinner?” The absolute last thing you want to do is cook. Chores, chores, chores, take care of the kiddos, take care of the significant other, more chores. But in Southern Indiana, we called "hash" a mix of "left over pot roast, potatoes, and onions, As the saying goes, ".a rose by any other name.Work, work, work. My mother-in-law, of German descent and long since deceased, called it "hash". My preference nowadaze is Del Monte Mexican flavor stewed tomatoes. AND nowadaze (2015)- one can buy "flavored" stewed tomatoesMy 4-children are NOW grown and gone and I NO longer "glean". My stewed tomatoes were also "home canned" which I had gone out in the field with 4-children, and hand picked about 4-bushels, AFTER harvest time. Personally, back when-1960s-?, I used stewed tomatoes instead of spaghetti sauce. My comments are "late" to the scene - what difference does it make? I think probably the "mother/cook" of the family "alters" recipes accordingly to the "tastes/likes" of her individual family. Īpril 2015 - Lighten Up! Isn't the recipe titled "All American Skillet Goulash"? REPEAT - Key words "All American". Real "Goulash" is Hungarian and involves Paprika, lots of Paprika.". I guess the words "All American" should be our first clue. There is nothing in this to even relate it to Goulash.
To countrychef2000 - your remarks and I quote "Why not call it Spaghetti.
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